- 4–5 large celery stalks, washed and cut into 3–4 inch sticks
- 8 oz (1 block) full-fat cream cheese, softened
- ¼ cup finely chopped green olives or pimiento-stuffed olives
- 2 tbsp finely chopped walnuts or pecans (optional)
- 1 tbsp fresh parsley or chives, finely chopped
- ¼ tsp garlic powder (optional but lovely)
- Pinch of black pepper
🌿 Pro tip: For extra-old-school flair, use canned pimiento-stuffed olives—it’s a true vintage touch!
Step-by-Step Instructions
1. Prep the Celery
Wash celery stalks and trim ends. Cut into 3–4 inch lengths.
Using a small spoon or melon baller, lightly scrape out the inner strings to create a clean channel for the filling. Pat dry with a paper towel.
2. Make the Filling
In a bowl, beat cream cheese until smooth and fluffy (1–2 minutes).
Stir in olives, nuts, parsley, garlic powder, and pepper until evenly combined.
💡 Don’t overmix—you want visible flecks of green and crunch.
3. Stuff & Chill
Spoon or pipe the filling into the celery channels, mounding it slightly.
Cover and refrigerate for at least 30 minutes (or up to 24 hours)—this firms the filling and enhances flavors.
4. Serve with Style
Arrange on a vintage platter or cutting board. For extra flair, sprinkle with paprika or extra chopped parsley.
🥬 Pro move: Skewer with a toothpick for easy party grabbing!
Tips for Perfect Stuffed Celery
- Use fresh, crisp celery—limp stalks won’t hold up.
- Soften cream cheese—cold = lumpy filling.
- Drain olives well—excess liquid makes filling runny.
- Make it ahead: Assemble up to 1 day in advance—just keep chilled.
- Double the batch: It vanishes fast!
Delicious Variations
- Bacon Lover’s: Fold in 2 tbsp finely crumbled cooked bacon
- Everything Bagel: Add 1 tsp everything bagel seasoning to the filling
- Veggie-Forward: Swap olives for finely diced roasted red pepper
- Dairy-Free: Use plant-based cream cheese (Kite Hill works well)
- Spicy Kick: Add a pinch of cayenne or diced jalapeño
Serving Suggestions That Shine
- Holiday platter: Nestle among deviled eggs, cheese cubes, and pickles
- Brunch board: Serve with smoked salmon and capers
- Low-carb snack: Pack in lunchboxes for a crunchy, protein-rich bite
- Retro cocktail hour: Pair with martinis or sparkling cider
Frequently Asked Questions (FAQs)
Q: Can I use low-fat cream cheese?
A: It’s softer and may leak—full-fat holds its shape best.
Q: How long does it keep?
A: Up to 24 hours covered in the fridge. After that, celery gets soggy.
Q: Can I freeze it?
A: No—the cream cheese separates and celery turns limp.
Q: Why is this called “Ants on a Log” sometimes?
A: “Ants on a Log” uses peanut butter and raisins—this is the grown-up, savory cousin!
Final Thoughts: Simple Ingredients, Lasting Love
Grandma’s Stuffed Celery isn’t fancy—but it’s honest, nostalgic, and deeply satisfying. With its cool crunch, creamy center, and salty-herby finish, it’s proof that the best appetizers don’t need to be complicated.
So grab that celery bunch, soften that cream cheese, and stuff a batch that’ll have everyone reaching for “just one more.”
Because some classics? They never go out of style.
Made this and felt that wave of nostalgia? I’d love to hear your twist—did you add bacon? Serve it at a reunion? Share your retro success in the comments below—or tag me on social. And if you know someone who remembers this from childhood, send them this recipe. You’ll bring back a sweet memory—and a full plate! 🥬✨💛
